Trim excess fat from pork. Heat oil in a deep saucepan or skillet and sauté onions until golden. Season with salt and pepper. Remove from skillet.Sear pork in the same fat until golden. Season and remove from skillet.
Deglaze skillet with ¾ cup of beer. Return ¾ of the sautéed onion to skillet, place pork on top and cover with remaining onions. Tie herbs together and place them over pork. Sprinkle bread crumbs and pour remaining beer. Season with salt and cover pan or skillet. Cook over low fire until pork meat is tender and cooked. Increase water or beer if liquid dries.
Remove from pan. Cool for 10 minutes and cut.Serve with rice or vegetables.